Enzymatic transesterification of palm stearin and olein blends to produce zero-trans margarine fat
<p>Abstract</p> <p>Background</p> <p>Food industries aim to replace trans fat in their products by formulations having equivalent functionality and economic viability. Enzymatic transesterification can be a technological option to produce trans free fats targeting comme...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
BMC
2012-08-01
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| Series: | BMC Biotechnology |
| Online Access: | http://www.biomedcentral.com/1472-6750/12/48 |